


Crab Meat Tomato Tian, Scallop Cucumber Mousse,
Crisp Prawn Ravioli on Celeriac Remoulade
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Panfried Fish Fillet on Shellfish Egg White Custard
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Slow-Braised Abalone, Chicken and Ham Consomme
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Roasted Young Pigeon Breast with Sauteed Mushroom
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Roasted Australian Lamb Rack
or
Penne in Truffle Carbonara Sauce
with Roasted Kurobuta Pork Loin
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Assiette of Dessert